I bought this second hand fully assembled a few years ago. I recently started using it on a regular basis about a month ago.I like it but can't figure out how the thing's suposed to "fold away for easy storage" as it says in the informecial on Youtube. I've emailed the manufacuter but haven't gotten a response. Anyone have this or know how it folds? I've been storing it in a hall closet but am getting tired of moving stuff in&out of the closet to get the machine out. I'd appreciate any&all help on this.

chase, I made the mac 'n' cheese with 1/2 cup butter & 1/2 cup flour for the roux. Then added one can non-fat evaporated milk, had a touch of heavy cream I wanted to use up so I added that, and then added whole milk to make a total of 4 cups. To the sauce, I added a 1 lb. block of cheddar (grated); 8 ounces pepper Jack (grated); 3 slices Velvetta; and a small tub of marscapone & a full teaspoon of black pepper. For the pasta, I used Bionaturae organic 100% Whole Wheat Chiocciole. It's an Italian pasta that we love. I like the Chiocciole for mac 'n cheese because the large, ribbed macaroni-esque pieces hold a lot of cheesy sauce! Poured the mixture into a regular stoneware baking dish & topped with about 1/4 cup extra grated cheddar. Then, into the smoker it went...uncovered. It was smoked at 210 degrees for 90 minutes. It developed a beautiful top color...scared me at first...I thought it was crunchy burned. It wasn't. Just smoked. OMG, this is by far the best mac 'n cheese I've ever eaten. About the ribs...the dry rub was spicey hot from the ancho & red pepper flakes. The sauce was sorta sweet & sour. The first bite gave you the sweet/sour from the Thunder Thigh glaze then the heat kicked in...a beautiful combination with neither overpowering the other. That BBQ sauce is going to be a standard here. I'm going to make it by the cauldron! This summer, I'm going to smoke tomatoes, mozzerella, & basil drizzled with olive oil. We're going to have so much fun with the smoker! /tricia

Guess what happened? I went over to a friend's house the other day to help her hang a mirror and I noticed that she had the old, Time Life series, "Foods of the World" cookbooks. My mother had those books when I was a kid, and I started thumbing through a few of them, reminiscing. I found the pictorial instructions on how to shape the flower buns that I first learned from! I know the text can't be read, so I'll type it up: 1. For each roll, pair two sliced rounds of dough, standing one on the other. 2. Push down firmly on each pair with a chopstick or blunt edge of a knife to press the rounds together. 3. Pinch both ends of the rounds together and pull them slightly away from one another. 4. Draw the ends of the rounds backward around the main part of the roll until they meet behind it. 5. Pinch the ends firmly together with your thumb and forefinger to secure them and keep the roll in shape. 6. Stand the roll pinched side down. It will look like a flower with teh oiled layers separated into petals. That cookbook series was probably one of the main factors in firing me with a desire to explore, try, and learn to cook the foods of other cultures. The recipes were fairly authentic, a good variety was provided in every book, and they were filled with details about the countries, the peoples, and the cultures. Also plenty of color pictures of the food, the people and the scenery.

Scooby-- I like how you think LOL. The difference IS a table! Or another chair! Or a bench and a weekend getaway! LOL lkplatow- hmm. I did not get your email-- and you didnt get mine. WHat's up with that? Maybe your spam filter? I did check mine though and there is nothing in it. I'll try one more time. Powermuffin and Laura (and all others from yesterday), thank you so much for your feedback. I am convinced it is a great chair for me-- now I just need to decide if it is the best of all she has to offer. I have seen more of her pieces now and love them all. She has also offered to do a custom piece for me. Decisions, Decisions!